Savor this mouthwatering Philly Cheesesteak stuffed garlic bread recipe Perfect blend of gooey cheese tender beef and savory garlic flavors
Ingredients
Scale
1 large loaf of Italian bread (or French bread)
1 lb thinly sliced ribeye steak (or sirloin as a substitute)
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
2 cups shredded provolone cheese (Mozzarella can work well too)
4 cloves garlic, minced
4 tablespoons unsalted butter, softened
Salt and black pepper to taste
½ teaspoon crushed red pepper flakes (optional for heat)
Fresh parsley for garnish (optional)
Instructions
Heat a skillet over medium heat and add a tablespoon of butter. Once melted, toss in the chopped onions and bell peppers. Sauté them for about 3-5 minutes until they soften and the onions are translucent. Season with salt and black pepper. Add the sliced ribeye to the pan, cooking until it’s browned, about 5 minutes. Stir in the minced garlic and red pepper flakes (if using) for an extra kick. Remove from heat.
Preheat your oven to 375°F (190°C). Slice the loaf of bread in half lengthwise and scoop out some of the soft bread from the center, creating a pocket for the filling.
Spread the softened butter evenly on both halves of the bread and sprinkle some minced garlic on top. Layer the cooked steak mixture evenly across the bottom half of the loaf and top with shredded provolone cheese. Press down gently with the other half of the bread.
Wrap the stuffed loaf in aluminum foil and place it on a baking sheet. Bake in the preheated oven for about 15 minutes, or until the cheese has melted and the bread is golden brown. Unwrap for the last 5 minutes for a crispier crust.
